Resepi Kari Ikan Mamak Penang

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If you're craving for a delicious and authentic Malaysian dish, nothing beats a perfectly cooked Kari Kepala Ikan Penang. This traditional delicacy is imbued with spicy and flavorful notes, making it the perfect meal to enjoy with a bowl of aromatic rice.

What You'll Need:

To make this dish, you'll need a few essential ingredients for the curry paste including:

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 stalks lemongrass, sliced
  • 1 inch piece of ginger, peeled and sliced
  • 1 teaspoon turmeric powder
  • 2 teaspoons of coriander powder
  • 1 teaspoon of cumin powder
  • 2 teaspoons of chili powder
  • 1 teaspoon of salt
  • 1 tablespoon of cooking oil

For the fish head, you'll need:

  • 1 fish head (red snapper or any fish with a large head)
  • 3 tablespoons of cooking oil
  • 1 onion, sliced
  • 1 inch piece of ginger, peeled and sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon of tamarind paste dissolved in 1/4 cup of water
  • 2 cups of water
  • Salt and sugar to taste

Instructions:

Start by making the curry paste:

  1. Combine all the paste ingredients in a blender and blend until smooth.
  2. Heat up a pot and add in the curry paste.
  3. Stir fry the paste until fragrant and the oil starts to separate from the paste.

Cook the fish head:

  1. Heat up the oil in a pan and sauté the onions, ginger, and garlic until fragrant.
  2. Add in the fish head and cook for a few minutes on each side until slightly browned.
  3. Add in the tamarind juice, water, salt, and sugar.
  4. Simmer for 5-7 minutes until the fish head is fully cooked.
  5. Add in the curry paste and continue to cook until the sauce thickens and coats the fish head.
  6. Garnish with some sliced chilies and cilantro.

There you have it, an authentic recipe for Kari Kepala Ikan Penang. Enjoy this dish with some steaming hot rice and share it with your loved ones.

Resepi Kari Ikan Mamak Penang

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